When you're hit with a heat wave, the last thing you want is a heavy, hot meal to eat. Enter my protein pasta salads! Easy to prep a big batch, full of veggies and protein, and will keep you full and cool during the summer months! My Chipotle Ranch Protein Pasta Salad is the light summer play on a taco pasta you didn't know you needed!
Prep Time: 15 minutes Cook Time: 20 minutes Serves: 6
Ingredients:
12 oz Fusilli Pasta
15 oz Black Beans
1 pint Grape Tomatoes, quartered
1 cup Frozen Corn
3 Chicken Breasts
½ packet Primal Palate Ranch Seasoning Mix
1 tsp Cumin
½ tsp Crushed Red Pepper
1 tsp Chili Powder
Salt & Pepper to taste
1 cup low-fat Greek Yogurt
1 tsp Lime Juice
1 tbsp Olive Oil
Prep your chicken – you can either cube chicken breast and cook it in a pan on the stove or on a sheet pan in the oven. Whatever is easiest!
Once the chicken is cooked, put a pot of water on to boil for your pasta.
In a large bowl combine the chicken breast, black beans, frozen corn, and grape tomatoes.
In a smaller mixing bowl, stir together the greek yogurt, olive oil, and lime juice. Then mix in the ranch seasoning mix, cumin, crushed red pepper, chili powder, and salt and pepper to taste. Set aside until the pasta is done.
Once the pasta is done, add it to the bowl with the chicken and produce. Toss to combine.
Pour the chipotle ranch mix on top of the pasta salad. Gently fold together.
Immediately cover the dish and place in the fridge for at least 2 hours or overnight for everything to set.
Serve as is or over a bed of romaine lettuce or lettuce mix of your choosing.
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